600g Leeks
2 Large Onions
3 Sticks Celery
1 Large potato
1.4 Litres Chicken Stock
56g Butter
Salt & Pepper
125ml Double cream
Wash, trim and slice the leeks. Peel and chop the onions and celery. Heat the butter in a large pan over a medium heat. Add the leek, onion and celery to the pan and cook for 10 minutes until soft. Peel and chop the potato and add to the pan. Add the chicken stock to the pan and simmer for 30 minutes until everything is soft.
Put the soup in a food processor and whiz to a puree. Put the soup in a clean pan and return to the heat. Add the cream and season the soup and heat through and serve.
